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Milk Punch

From The domestic oracle (1826).

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A historical recipe

The domestic oracle, by Murray, Alexander, fl. and University of Leeds. Library (1826).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. a quart of brandy
  2. two pounds of sugar
  3. four quarts of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Pare six oranges and as many lemons, as thin as possible, and grate them with sugar to get out the flavour.
  2. Steep the peels in a quart of brandy or rum, and stop close twentyfour hours.
  3. Squeeze the fruit on two pounds of sugar, add to it four quarts of water, and one of new milk boiling-hot, stir the liquor into it, and run it through a jelly-bag till clear.
  4. Bottle and cork it for use.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Wooden spoon
Source not stated by archive.org
Credit

From The domestic oracle (1826), printed page 471, digitised by the Internet Archive: https://archive.org/details/b21505433

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.